Creamy Vegan Lasagna with Lentils and Spinach

What does it include?

Ingredients

• 240 ml red or green lentils
• 1 large carrot
• 1 medium onion
• 1 small zucchini
• Fresh cilantro to taste
• 150 g fresh spinach
• 10 sheets of lasagna
• 35 g vegan butter
• 60 ml wheat flour
• 300 ml soy milk
• 1.25 ml mustard
• 5 ml apple cider vinegar
• Salt and pepper to taste
• 1 vegetable broth cube (optional)

How to prepare it step by step?

Preparation

1. Preheat the oven to 180 degrees Celsius.
2. Boil the vegetables for 5-7 minutes until tender. Add the lentils and cook over low heat, adding a vegetable broth cube if desired. Cook and stir until the lentils are soft, about 20 minutes.
3. Blanch the spinach leaves for a few minutes in boiling water, then drain and set aside.
4. Cook lasagna sheets according to package instructions. Drain them and reserve.
5. Prepare the sauce by melting the vegan butter and adding the flour. Little by little add the soy milk along with the mustard and vinegar, stirring until you obtain a creamy sauce.
6. In a baking dish, place a layer of lasagna sheets, then spread a layer of the lentil and vegetable mixture. Add another layer of sheets and repeat until you have finished with all the ingredients.
7. Sprinkle nutritional yeast or a vegan substitute over the last layer.
8. Bake in the preheated oven for 25 minutes or until the lasagna is golden and bubbly.